Have ready a 9-inch pie plate and a cookie sheet (to catch any drips).

To make pastry in food processor: Pulse flour and butter until mixture resembles coarse crumbs. Add sour cream and pulse just until mixture clumps together. Remove blade, then pastry. By hand: Put flour in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Add sour cream and stir with a fork until thoroughly mixed.

Gather pastry into a ball, flatten into a 1/2-inch-thick disk and wrap in waxed paper. Refrigerate while making Topping and Filling.

Topping: With a food processor: Pulse flour and brown sugar to mix. Add butter and pulse until mixture is crumbly. Add walnuts and pulse until coarsely chopped. By hand: Coarsely chop walnuts. Mix flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until crumbly. Stir in walnuts. Refrigerate until ready to use.

Filling: Mix sugar, flour, cinnamon and nutmeg in a very large bowl. Add sour cream and lemon juice; stir to mix. Peel, quarter and core apples. Cut crosswise in thin slices. Add to bowl and toss until evenly coated.

Roll out pastry on a lightly floured surface with a lightly floured rolling pin to a 12-inch circle. Line pie plate with pastry. Fold edge under and flute decoratively.

Spread Filling in pie shell, mounding apples in center. Pat Topping evenly over apples to form a top "crust."

Place on cookie sheet and bake 15 minutes at 450°F. Reduce oven temperature to 350°F and bake 45 minutes longer or until apples are tender when pierced. If topping browns too quickly, cover loosely with a sheet of foil.

Remove to a wire rack to cool. Serve warm or at room temperature.

Tips & Techniques

Prep Tip: Instead of making pastry from scratch, you can use a refrigerated ready-to-use packaged pie crust (from a 15-ounce box).

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